Place the top oven rack in the second position from top and set the broiler into high heat. Line a large, rimmed baking sheet with aluminum foil and set it aside.
Husk the corn and remove the silk. Rinse thoroughly to remove any remaining silk and pat dry. Arrange on the prepared baking sheet and brush with the melted butter on all sides.
Place the baking sheet under the preheated broiler for 5-6 minutes, or until the top of the corn is slightly charred.
Remove from oven and carefully rotate the corn one-third of the way around before placing under the broiler again. Broil for another 5-6 minutes, then rotate and broil for another 5-6 minutes. (Total cook time should be 15-18 minutes)
While the corn under the broiler, prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
Combine the Mexican crema (or sour cream), mayonnaise, and two tablespoons chopped cilantro in a medium bowl. Add one tablespoon taco seasoning and stir to combine. Set aside.
Remove the broiled corn from the oven and use a pastry brush to brush the seasoned Mexican crema mixture evenly.
Use all or a thin layer according to your preference. Get a serving platter to place the ears of corn.
Serve your Mexican street corn immediately with crumbled Cotija cheese, remaining cilantro, and a sprinkle of ground chipotle or smoked paprika. Enjoy!